We use a 15 liters water bottle
make opening on top but don’t cut all the way through
so it functions like a hinge
make a lot of holes on the side to keep the composting process aerobic
to prevent growth of anaerobic bacteria that cause foul odor
put some soil on the bottom, about 5 cm high
here we have multiple types of kitchen waste
the key for fast composting is the individual size of the waste
so cut the garbage into small pieces
this will give it a much larger surface area for the bacteria to attach
and also better air flow
then add some soil
keep adding kitchen waste everyday
only add plant-based waste to the composting container
avoid animal-based waste, except for clean bones, and egg shells
don’t put clumped leftover rice inside the container
but un-clump it with some soil first
because when composting process starts, the inside of clumped rice is anaerobic
and odor-causing anaerobic bacteria will thrive in it
also, crush egg shells before putting them in
when the content reach the opening, don’t add anymore waste
put the compost out each week, mix them well, then put them back in
however, as we can see here, the water content is too high
too much (or too little) water will slow down the composting process dramatically
so we will spread them out and dry them under sunlight for about 8 hours
ideal water content is like soil after rain the night before, it’s not wet, but a little damp
mix it well and check water content
seeds have started to sprout
this is the best indicator that the compost is ready for use
other indicators are the color is black, temperature is normal (not warm)
and it smells earthy like soil (not acidic)
and that’s it
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